Homemade ketchup in just 3 steps – Easy, rich in flavour and definitely healthier than the store-bought version. Plus it’s naturally vegan, gluten-free, dairy-free.

**This post was originally published in August 2016 and updated with more info**

Probably the most famous sauce in the world, ketchup is super versatile and can be used in a lot of different recipes.

Obviously, the best way to enjoy it is with french fries together with some good homemade mayonnaise.

An all-time-favorite among kids and grown-ups, ketchup is a staple for so many dishes, just think about chunky hot chips, hot dogs or burgers.

They just wouldn’t taste the same without a good dose of ketchup.

But have you ever tried making your own homemade ketchup?

Easy Homemade Ketchup in 3 Steps - Quick, healthy and made with only natural ingredients! Recipe by The Petite Cook

Homemade Ketchup vs Store-bought

Store-bought ketchup contains some ingredients that I tend to avoid,  such as high-fructose corn syrup and a list of preservative.

Homemade ketchup, on the other hand, is cheaper, contains only a bunch of natural ingredients and spices, it takes very little effort to make, tastes so much better and it’s definitely a better choice for you.

Some pretty good reasons to choose to make your own ketchup over buying it!

Two ways to make homemade ketchup

There are a lot of variations on the original ketchup recipe, which involve the use of various spices or different kinds of vinegar.
I try to keep it as simple as possible, using only few ingredients and just the basic spices.
Once you master the basics, it’s easy to get carried away and try new ingredient combinations or add some fresh herbs as I did in this spicy basil ketchup.
Over the years I’ve tried both the slow-cooked version, which remains a little bit thicker and grainy, and the quick no-cooking version, where all you need to do is throw the ingredients in a blender and mix until smooth.
Although the latter is quick and effortlessly easy, the slow-cooked homemade ketchup uses canned tomatoes instead of paste and delivers much more flavour.
If you have a little more time on hand, give the slow-cook version a try and you won’t be disappointed!

Homemade Ketchup (slow-cooking version)

Yeld: Makes about 3 cups

Total time: about 1 hour


2lb (800gr) Plum canned Tomatoes, blended until creamy
1 Onion, medium and finely chopped
2 tbsp Extra virgin Olive Oil
3 oz (80gr) brown sugar
1 tsp Salt
4 fl oz (120ml) white vinegar
1 tbsp Tomato paste
1 tsp Cinnamon powder
1 tsp Black Pepper powder
grated nutmeg and chilli powder to taste
homemade ketchup in a large pan over the hob

Heat a large saucepan with extra virgin olive oil on med-low heat, add chopped onion and sautée until translucent. Then pour in the creamy plum tomatoes.

homemade ketchup in a large pan over the hob with a wooden spoon

Add brown sugar, tomato paste, vinegar, cinnamon, black pepper and salt to taste, and mix well.

Cook for about 40 mins on very low heat, stirring often, until the sauce thickens.

Once ketchup is ready, you can add nutmeg and chili powder according to your taste, to give your sauce a little bit of heat.

Then, simply blend all ingredients in a food processor or blender.

homemade ketchup in a small black bowl with spoon, fries on a plate in the background

Pour your homemade ketchup into sterilized bottles, then seal tightly and place in the fridge until needed.

Quick Homemade Ketchup

To make a super quick homemade ketchup, go for the no-cook route, which calls for tomato paste and a little water instead of canned tomatoes.

I use this method everytime I’m in a rush, it’s a bit mild in flavour but still delicious and still better than the store-bought version.

homemade ketchup in the jug of a vitamix
This ketchup takes literally zero efforts.
I throw all ingredients in my Vitamix and blend until combined into a smooth texture.
I like to add a pinch of nutmeg and chilli powder at the end for a spicy kick, as I do for the slow-cooking version.
Homemade ketchup in a glass jar with a spoon with ketchup next to it, over a wood board

How Long Does Homemade Ketchup Keep in The Fridge?

Store your homemade ketchup (both the slow-cooking version and the quick no-cook one) in an airtight container.
Place your homemade ketchup in the fridge for up to 2 weeks. Mine usually disappear in a couple of days!

Looking for More Homemade Dips?

Looking for more homemade dips to enjoy with your fries, wedges, tortillas, pita, panini, burger, or whatever you want?
Here are a few favourite ones:
homemade ketchup in a jar, with teaspoon filled with ketchup next to it, over wood board
Print Recipe
4.86 from 7 votes

How To Make Homemade Ketchup in Just 5 Minutes!

Homemade ketchup in just 3 steps - Easy, rich in flavour and definitely healthier than the store-bought version. Plus it's naturally vegan, gluten-free, dairy-free.
Prep Time5 mins
Total Time5 mins
Course: Sauce
Cuisine: American
Keyword: dairy-free, gluten-free, homemade, homemade ketchup, tomatoes, vegan
Servings: 8


  • 300 gr good-quality organic tomato paste
  • 80 gr maple syrup
  • 60 ml white vinegar
  • 3 tbsp water
  • 2 tbsp onion powder
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • 1 tsp cinnamon powder
  • 1 tsp black pepper powder
  • grated nutmeg and chilli powder to taste optional


  • Place all ingredients in powerful blender.
  • Blend until combined and you reach a smooth texture.
  • Add a pinch of nutmeg and chilli powder at the end for a spicy kick, or leave the ketchup plain.
  • Store in an airtight container in the fridge for up to 1 week.
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